Published Apr 4th
Prep 15m Cook 30m Additional - Ready In 45m
Servings 4 servings Calories 535.1

I am a vegetarian and I am always trying new things. Substitute this meat dish with veggie ground beef and you won’t taste the difference!

Recipe Ingredients

  • 2 cups water
  • 1 cup long grain rice, rinsed and drained
  • vegetable oil
  • 1 cup frozen corn and peas
  • 1 cup frozen broccoli
  • 1 cup sliced mushrooms
  • 1 (12 ounce) package texturized vegetable protein (TVP)
  • ¼ teaspoon garlic salt
  • ¼ teaspoon paprika
  • 1 pinch black pepper

Cooking Directions

  1. 1 Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside.
  2. 2 Heat oil in wok or deep frying pan over medium high heat. Cook frozen corn, peas, and broccoli until thawed. Stir in sliced mushrooms and veggie ground beef, and continue cooking for 5 minutes, stirring occasionally. Once vegetables are tender and vegetable protein is browned, stir in garlic salt and paprika. Reduce heat to low, and cook another 3 minutes. Serve warm over rice.

Nutrition Facts

  • Calories 535.1
  • Carbohydrate 53.5 g
  • Fat 6.9 g
  • Fiber 8.6 g
  • Protein 74.6 g
  • Saturated Fat 1 g
  • Sodium 983.8 mg
  • Sugar 1 g


  1. Three stars. This was ok as written. It’s not really a paella seeing that the vegetables are sitting on top of the rice. It’s quite bland, too. I ended up adding a jalapeno and nutritional yeast and tossed it with the rice. With some adjustments, it could be a five star recipe easily.
  2. Very flavorful!
  3. Lol it tasted ok
  4. to add more flavor you MUST use saffron. since saffron is sometimes hard to get just substitute saffrn flavored rice! its way good!
  5. I did not care for this recipe. My husband will eat almost anything but not this!
  6. flavor
  7. I used a frozen veggie medley instead of the separate carrots peas corn and beans. Swapped brown (a little healthier) for long-grain rice and added a medium potabella mushroom. Ole! We really enjoyed this recipe.
  8. Though I found this to be somewhat bland my kids looooved it. I doubled (or more) the paprika and I used half a tablespoon of minced garlic instead of garlic salt. The recipe doesn't specify how much oil to use and I felt I needed quite a liberal amount to keep it from sticking. I - Read more ...